Punkin Cookies
Soft, spiced pumpkin cookies loaded with raisins and pecans, perfect for fall gatherings or cozy afternoons, topped with optional butter icing for extra sweetness.
Ingredients
Instructions
- Preheat oven to 400°F (moderate hot).
- Mix brown sugar, shortening, eggs, and canned pumpkin thoroughly.
- Measure flour by dipping method or sifting.
- Blend dry ingredients; add to pumpkin mixture, stirring until well blended.
- Add raisins and chopped pecans.
- Drop batter by teaspoonfuls on ungreased baking sheet.
- Bake for 12 to 15 minutes, or until lightly browned.
- Allow cookies to cool before icing if desired.
Tips & Substitutions
For a softer texture, consider reducing the baking time slightly or adding an extra tablespoon of shortening. If you don't have pecans, walnuts or even sunflower seeds make a great substitute. You can also use fresh pumpkin puree instead of canned for a fresher flavor. To enhance the spices, try adding a pinch of allspice or cloves for a more complex taste profile.
Serving Suggestions
Serve these Punkin Cookies with a glass of milk or a warm cup of tea for a comforting treat. They are delightful on their own but can also be paired with a scoop of vanilla ice cream or drizzled with Robert'S Chocolate Gravy for an indulgent dessert. They are perfect for fall gatherings or as a sweet snack during the day.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to a week or refrigerate them for longer freshness. To reheat, place cookies in a microwave for about 10-15 seconds or warm them briefly in a preheated oven at 350°F until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Punkin Cookies contains roughly 1435 calories, with 7g protein, 221g carbohydrates, and 64g fat. It is an excellent source of dietary fiber (81% of the Daily Value), calcium (48% of the Daily Value), and iron (28% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2571mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can substitute brown sugar with granulated sugar, but the cookies may be less moist and flavorful. For a deeper flavor, try using coconut sugar or a mix of brown and white sugar.
Is it possible to make these cookies gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add a teaspoon of it to help with the cookie's structure.
What can I use instead of shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. Just be aware that butter will slightly change the texture, making the cookies a bit softer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).